Persian Rice Meatballs (Koofteh Berenji)

Ingredients:

2 Pounds of lean ground beef

2 cups of rice (Basmati or Jasmin) uncooked or half cooked

1 large onion finely chopped

1/2 cup chopped parsley

1/2 cup chopped cilantro

1 tablespoon dill weed

1 fistful of small raisins

1 teaspoon of turmeric

1 teaspoon of cinnamon powder

1.5 teaspoon of salt

1 teaspoon of pepper (white or black)

1/2 can of tiny chopped tomatoes

How to make it:

Step one: Mix all the ingredients and make gulf or tennis ball size meatballs.

Step 2: Make the sauce or liquid:

In a not too deep pot saute' chopped onions in olive oil and add the other half of the chopped tomatoes and add 2 cups of water. Let come to boil

Step 3: Drop the meatball in the liquid in the pot very gently. 

Leave the pot uncover and bring the heat to medium low. Turn the meatballs with a serving spoon so the top can swim in the liquid too and cooks.

(Add some lemon juice if you like this sweet and sour)

Let the meatballs cook for 20-25 minutes then serve in a bowl with some of the juice.

Enjoy!

 

Dill Rice (Shevid-Polo)

Ingredients:

4 cups of basmati rice

1 can of black-eyed peas

3 tablespoon of dried dill-weed

1 teaspoon of turmeric powder

2 table spoon of salt

2 tablespoon of corn oil or olive oil

How to make it

Bring water to boil in a pot and add salt

 Add turmeric to the rice in the pot

Wash the rice in a bowl and drain

Add the rice to the boiling water and cook for 6-8 minutes (depending on the age of the rice)

Add the black eyed beans and dill weed

Stir slowly without breaking the rice grains

Drain the water

In a pot add the corn oil and let heat for 1 minute

Add the rice mix in the pot

Cover and leave on high heat for 1 minute

Reduce the heat and let the rice steam for 10-15 minutes

Serve with your choice of meat or by itself with a small bowl of yogurt on the side

You may add some saute' caramelized onions as topping

Enjoy!

 

Caged Beef Kabobs (Kabob-e-Toori).......... or Easy Kabob Koobideh